Chicken Filled Stuffing Rolls

• 12 Rhodes Texas Rolls, thawed but still cold
• 8 oz. boneless skinless chicken breats
• 1 tbsp. butter
• margarine, melted
• 3 oz. pkg. cream cheese
• 1/4 tsp. thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 cup herb bread stuffing
• 1 egg, beaten

1. Cut chicken into 1-inch cubes.
2. Saute chicken in butter.
3. Let cool.
4. Mix chicken, cream cheese, thyme, salt and pepper.
5. Press rolls into 3-inch circles and divide filling among 12 rolls.
6. Pull edges together to seal.
7. Cursh herb mixture into crumbs.
8. Dip each filled roll in egg and roll in crumbs.
9. Place smooth side up in sprayed muffin tins.
10. Bake at 350 degrees F. 20-25 minutes.
11. Serve warm.

texas rolls, chicken breats, butter, margarine, cream cheese, thyme, salt, pepper, herb bread stuffing, egg

Taken from www.foodgeeks.com/recipes/21412 (may not work)